Kool-Aid Popcorn

My little pixie is turning 7 and I made this super tasty Kool-Aid Popcorn for her birthday party!  If you love Kool-Aid and popcorn, this recipe is for you!

My little pixie's colors were turquoise, lavender (heaven help me if I slipped and said blue and purple!), and pink.  Just pink.  I used grape Kool-Aid for the purple, and fruit punch for the pink (red?).  I really hoped it would turn out more pink, but even if the color didn't do what I wanted it to, it still tasted great!

12 cups popped popcorn
1/3 cup butter
1/2 cup light corn syrup
1 cup sugar
1 packet unsweetened Kool-Aid
1/2 teaspoon baking soda

Combine butter, corn syrup, and sugar in a medium pan and cook over medium heat, stirring until butter is melted. Increase heat to medium-high until it comes to a boil. Reduce heat to medium and cook for 3 minutes, stirring constantly. Remove from the heat and stir in the Kool-Aid and baking soda; mix well. Pour the hot mixture over the popcorn and stir until it’s well coated. Pour the popcorn out onto a large, rimmed, baking sheet that's been greased, and spread evenly. Cook for 40 minutes at 250, stirring every 10 minutes. Cool completely and break into pieces.

Recipe from Our Best Bites.

Coconut and Pecan Pralines

I'm all about easy.  But only if delicious is also in the description.  These little Coconut and Pecan Pralines are both.  No baking or thermometer needed!

Since I knew it would be dangerous to keep these little bits of sugary goodness in the house too long, I decided to share them.  They received rave reviews!  Not 5 minutes after I dropped some of to a friend, I got this lovely text.

"Holy Hannah!
De-freaking-licious treats.
Worth every calorie in them. Thanks lady!!"

They really are that good!

2 1/2 cups sugar
1/2 cup evaporated milk
1/2 cup corn syrup
1/2 cup butter
1 tsp vanilla extract
2 1/2 cups chopped pecans
2 cups shredded coconut

In a large sauce pan, combine sugar, evaporated milk, corn syrup and sugar.  Bring to a rolling boil over medium-high heat, then boil 3 minutes, stirring constantly.  Remove from heat and stir in vanilla, pecans and coconut.  Stir for 4 minutes (the mixture with thicken a bit).  Drop by the spoonful onto waxed paper.  Let sit to harden - about 1 hour.

Recipe from Confessions of a Cookbook Queen.

No Fail 7 Minute Microwave Caramels

When I say "No Fail," I seriously mean it!  This is the third batch of caramels I made in about 3 days.  The first 2 were on the stove top and were complete and total FAILS!  I couldn't get either of them to get up to temperature, and then they were both hard as a rock.  After the second batch I decided that it was my thermometer that was the issue, not so much the cook.  Thank goodness!

I didn't feel quite brave enough to try another stove top batch of caramels and so I decided to give these a try.  They were amazing!  Quick, easy and they worked!!

We ate about half of them plain and I dipped the other half in milk chocolate and sprinkled them with a little sea salt.  Oh. My. Heavenly!  If you are a chocolate dipper, try it!  You can thank me later.  Or not, when you can't stop eating them.  Thank goodness there are so many mouths around here to help devour the holiday temptations!

1/2 cup butter
1/2 cup corn syrup
1/2 cup sugar
1/2 cup brown sugar
1/2 cup sweetened condensed milk
1 teaspoon vanilla extract

Place the butter in a large microwave safe bowl and cook until melted.  Add corn syrup, white and brown sugars and sweetened condensed milk.  Mix well until everything is smooth.  Return to the microwave and cook for 7 minutes.  Remove from the microwave and stir in vanilla.  Pour into a buttered 8x8-inch baking dish and let cool completely.

Recipe adapted from Cooking Classy.

Biscoff Fudge

I held off trying Biscoff as long as I could, but curiosity finally got the best of me.  I just had to see what all the hype was about.  I have to admit, I finally understand.  I can eat the stuff by they spoonful!

Wanting to add to my fudge recipe collection, I decided to make some Biscoff into fudge.  If you haven't tried Biscoff yet, you may want to head to the store.  Like now.  So you can break into the world of biscoff with this super tasty Biscoff Fudge.

1/2 cup butter
2 cups brown sugar
1/2 cup milk
1 cup Biscoff spread (I used half creamy and half chunky)
1 tsp vanilla
3 cups powdered sugar

Line an 8-inch baking dish with foil and lightly grease. Melt butter in a large saucepan over medium heat. Add brown sugar and milk. Bring to a boil and boil 2 minutes, stirring constantly. Remove from heat and add Biscoff spread and vanilla. Pour powdered sugar into a large bowl and pour hot mixture over the top; mix smooth. Pour into prepared pan and let cool completely.

Recipe adapted from Creations by Kara.

Party Cereal Mix

My kids love this stuff.  In a big way.  I love the stuff, too.  This Cereal Party Mix is easy to make, makes a ton, and is loved by pretty much everyone.  That (in my opinion) makes it a pretty near perfect treat.

The neighbors love it when I make a batch of the Cereal Party Mix.  I end up sharing lots so I don't eat WAY more than I should.  Heck, I eat WAY more than I should.  I share so I don't eat the whole batch by myself!

If you're looking for an easy and tasty neighbor gift for Christmas, give this Cereal Party mix a try.  It's always a hit!

1 (7 ounce) bag coconut (flaked, shredded, etc)
1 (14 ounce) box corn Chex cereal
1 (12 ounce) box Golden Grahams cereal
1 cup slivered almonds
1 cup plain M&Ms
1 cup butter
1 1/3 cup sugar
1 1/3 cup corn syrup

Combine butter, sugar and corn syrup in a medium sized sauce pan and heat on the stove over medium-high heat, stirring occasionally.  When the mixture comes to a boil, boil 3 minutes, stirring constantly.  Remove from stove.  While the mixture is heating, pour both cereals, coconut and almonds into a large (HUGE) bowl.  Butter 2 large cookies sheets and set aside.  Pour hot syrup over the cereal mixture and mix until everything is well coated.  Add M&M and mix to evenly distribute.  Pour Cereal Party Mix onto the 2 buttered cookie sheets and let cool.

Recipe adapted from my friend Jennifer.

Linked on Pinworthy Projects.

Cinnamon Almonds

One of my favorite things about the fall is the smells that are associated with it.  Like the warm spices.  When I made these Cinnamon Almonds they made the house smell like fall (or the holidays!)  All the kids that tried them really liked them.  Even the sweet little 5 year old who initially turned her nose up at the sight of them.  The hubs really liked them, as well.

These Cinnamon Almonds would make a great addition to the goodie plates that seem to abound around the holidays. :)  They're also delicious in a green salad.

Speaking of salad......I went grocery shopping earlier this week.  As I walked through the produce sections a lovely tub of  Spring Mix salad greens caught my attention.  I thought it would be a nice change from the usually greens I use (spinach, romaine, iceberg and red and green leaf lettuces), so I bought the tub.  I got home and made myself a lovely salad with the mix, fresh berries and sugared almonds.  As I was eating my lovely salad, I kept thinking it tasted like what I imagine weeds would taste like.  I looked at what kinds of things were in the mix and found Dandelion greens listed.  No wonder it tasted like weeds!  I spend all spring and summer trying to keep them out of my grass and there are people eating them.  On purpose!  At least now I know the weeds are good for something.  At least if we're starving. :)

3 cups whole almonds
1 cup sugar
1 1/2 teaspoons cinnamon
1/4 cup water

Combine sugar, cinnamon and water in a large skillet and heat over medium-high heat until the sugar is dissolved.  Add almonds and stir to coat them in the syrup.  Cook, stirring constantly, until the sugar crystallizes and starts to look sandy; 5 to 10 minutes.  Remove from heat and pour onto a sheet of parchment paper to cool.

Recipe from Something Swanky.

Linked on Pinworthy Projects.

Doughnut Cake Pops

I love cake pops, but I have to admit, I don't like to make them very much.  They are a little more time consuming than I like.  These Doughnut Cake Pops are super easy and not nearly as time consuming as regular cake pops.  And they're every bit as good.

24 old-fashioned cake doughnut holes
12 ounces white chocolate or almond bark
2 tablespoons shortening

Combine white chocolate and shortening in a small microwave safe bowl.  Heat in 30 second increments, stirring well after each 30 seconds, until chocolate is melted and smooth.  Insert a sucker stick into each doughnut hole and then dip into the melted chocolate.  Lightly tap on the edge of the bowl to remove excess chocolate.  Place on parchment paper to set.

Recipe from The Royal Cook - an original!

Linked on Pinworthy Projects, Tatertots and Jello and Strut Your Stuff. 

Dipped Peanut Butter Crispy Bars

It's been a while, I know.  I have 2 kids with birthdays in April so we've been partying like crazies around here.  And I'm proud to announce that I've survived it all!  These Dipped Peanut Butter Crispy Bars are one of the treats that showed up on the table at my 14 year old's party.  

There's something magical that happens when you combine peanut butter and chocolate.  It takes things from ordinary to extraordinary and makes them disappear right before your eyes.

1 cup sugar
1 cup light corn syrup
1 cup creamy peanut butter
6 cups crispy rice cereal
1 cup milk chocolate chips
1 cup butterscotch chips

Combine sugar and corn syrup in a large pan and cook over medium high heat until it comes to a boil.  Let the mixture boil for 1 minute, then remove from heat.  Add peanut butter and mix until it is melted and the mixture is smooth.  Add crispy rice cereal and stir until the cereal is well coated.  Pour into a greased 9x13 inch pan and press the mixture down until it is an even layer.  Let sit for at least one hour to cool and set.  Remove the crispy bars from the pan and place on a sheet of parchment paper.  Cut in half lengthwise, then into 1 to 2 inch bars (depending on preference).  Combine chocolate and butterscotch chips in a small microwave safe bowl.  Heat in the microwave in 30 second increments, stirring after each 30 seconds, until melted and smooth.  Dip one end of each bar into the melted chocolate and then place back on parchment paper to harden.

*The bars can also be left in the pan and have the melted chocolate poured on top instead of dipping the bars.  Delicious either way!

Recipe adapted from Scotcharoos.

Linked on Pinworthy Projects, Manic Monday, Tatertots and Jello and Strut Your Stuff.

Peanut Butter Eggs

If I had to pick a favorite Easter treat, it would Reese's peanut butter eggs.  They're pretty much awesome!  And the entire family loves them.  Not sure if that's a good thing, or a bad thing.  Probably a good thing.  It saves me from eating all of them by myself.

These Peanut Butter Eggs are amazing!  They practically disappeared right before my eyes.  I turned my back on them to find my camera to take a picture and they disappeared.  All that was left was a darling little 2 year old with chocolate covered hands and brown drool.  I guess that means they disappeared right behind my back!

1 cup creamy peanut butter
3 tablespoons butter, softened
2/3 cup graham cracker crumbs
1 3/4 cups powdered sugar
2 tablespoons brown sugar
1 pound milk chocolate chips

Combine peanut butter and butter in a large bowl and mix until smooth.  Add graham cracker crumbs, brown sugar and powdered sugar, and mix until well mixed.  Shape dough into egg shapes and place on a cookie sheet lined with parchment paper.  Freeze for 30 to 60 minutes.  Place chocolate in a small microwave safe bowl and melt in 30 second increments in the microwave, stirring well after each 30 seconds.  Dip eggs, one at a time, in melted chocolate.  Tap on the edge of the bowl to remove excess chocolate.  Place dipped eggs on parchment paper to set.

Notes:
If you prefer a thinner chocolate, add 2 tablespoons shortening to the chocolate before melting.
To dip my eggs and use a plastic fork and break off the 2 inner tines, leaving just the outside 2 tines.

Recipe from The Royal Cook - an original!

Linked on The Busy Bee's, The Weekend re-Treat, Tatertots and Jello, Finding the Pretty & Delicious and Pinworthy Projects.

Key Lime Pie Cake Pops

I'm so excited that spring is finally here!   We welcomed it in style.  With snow.  I was due with my 4th (and 5th) in July and actually wanted snow in the spring.  I even requested snow in June.  It ended up snowing on May 31 and I was happy as could be.  Pretty sure I was about the only one happy about it though.  This year I'm not requesting snow in June.  Or in May.  Or even in April.

The Key Lime Pie Cake Pops are perfect for the spring (the sunny kind of spring, not the snowy kind of spring).  They are so pretty and every bit as delicious, if not more delicious!

1 box yellow cake mix
1/3 cup key lime juice
3/4 cup milk
2 eggs
Food coloring, optional
1 pound vanilla almond bark (or white chocolate chips or white candy melts)
1/4 cup graham cracker crumbs

Key Lime Frosting:
1/2 cup butter, softened
2 cups powdered sugar
1 to 2 tablespoons key lime juice

Preheat oven to 350.  Combine cake mix, key lime juice, eggs and milk (I also added 2 drops of blue food coloring to make the batter a little green).  Pour into a greased 9x13 inch pan and bake for 25 to 30 minutes, or until the cake springs back when lightly touched.  Let the cake cool completely, then crumble into a large bowl.  To make the frosting, combine butter and powdered sugar and mix until combined.  Add key lime juice, 1 tablespoon at a time, until desired consistency is reached.  Add about 3/4 of the frosting to the cake crumbs and mix well.  Add more frosting, if necessary, to make a stiff mixture that holds its shape when formed into balls.  Shape cake mixture into balls about the size of a walnut and place on a parchment lined baking sheet.  Freeze balls for 30 minutes.  Remove balls from freezer and insert a sucker stick into each ball (I like to put my sucker sticks in, then remove them and dip them in a little of the melted almond bark, then put the sticks back in the cake balls and let them set before dipping).  Place vanilla almond bark in a microwave safe bowl.  Melt almond bark in the microwave in 30 second increments, stirring well after each 30 seconds.  Dip each cake pop into the melted almond bark, then gently tap the stick on the side of the bowl to remove excess almond bark.  Sprinkle with crushed graham crackers.  To keep the cake pops right side up, I poked holes in an empty box and put a pop in each hole.  I've also used a glass jar.

Recipe from The Royal Cook - an original!

Linked on The Best Blog Recipes, The Busy Bee's, Tatertots and Jello, Finding the Pretty & Delicious and Pinworthy Projects.  

Candy Popcorn

Growing up I had a great-aunt that I loved to spend the afternoon with on Sundays.  I would dress up in her old fancy dresses, we'd play games, chat, and make Jell-O popcorn balls.  I LOVED the Jell-O popcorn balls, but sometimes I wanted the popcorn not in a ball.  If only the popcorn wasn't so sticky.  This Candy Popcorn solves the sticky problem for when I don't want the popcorn in a ball.  It has the flavor that I love without the sticky that I don't always want.  I think that makes this Candy Popcorn pretty much perfect!

1 (3 ounce) box gelatin (I used lime for St Patrick's day :))
1/2 cup sugar
1/4 cup butter
3 tablespoons light corn syrup (for the longest time I though light corn syrup was reduced calorie corn syrup :))
8 cups air popped popcorn with any unpopped kernels removed

Preheat oven to 300 and grease a large cookie sheet.  Place popcorn in a large bowl and set aside.  Combine gelatin, sugar, butter and corn syrup in a medium sized pan.  Cook over medium heat until butter is melted and it comes to a boil.  Let it boil for 5 minutes, stirring occasionally, then pour over popcorn and stir until the popcorn is well coated.  Pour popcorn onto prepared cookie sheet and bake for 10 minutes.  Let popcorn cool, then break into pieces.

I love recipes that can be customized to match a holiday.  Switch out the flavor of gelatin to match any holiday.  Some ideas are
Red - Valentines or Christmas
Orange or Purple - Halloween
Green - St. Patrick's or Christmas

Recipe from my friend Jen.

Chocolate Caramel Pretzel Bites

My kids are SO excited for Sunday.  They (especially my 7 year old) are plotting and scheming up ways to finally catch their very own leprechaun.  They try every year, but seem to be more determined this year to finally succeed.  That's where these Chocolate Caramel Pretzel Bites come in.  I don't know of a single person that doesn't love these things.  Pretty sure that a leprechaun would love them as well, so they get to be part of the bait in our leprechaun trap this year.  If I can manage to make any last that long....  Oh!  And they're easy.  Really, really easy!

1 bag pretzels, I used the square ones, but the small regular ones work well too
1 bag Rollos, unwrapped (Unwrapping them is my kids' favorite job.  Or is it the "quality assurance"? :))
1 bag M&M's

Preheat oven to 350.  Place pretzels on a baking sheet in a single row.  Top each pretzel with a Rollo and bake for 3 minutes, or until the chocolate is shiny and melted.  You don't want to completely melt the caramel, just the chocolate.  Press an M&M in the center of each melted Rollo.  I pulled out just the green ones for St. Patty's day (and even threw in a few yellow for "pots of gold" - I'm feeling pretty clever for that one!).

This is a super fun and easy snack/treat that can be customized for any holiday.  It's also a great one for the kiddos to help with.  They can unwrap the candy, lay the pretzels on the baking sheet and top them with Rollos, and even press the candy into the center when the pan cools.  My 7 and 11 year old practically did them by themselves!

Recipe adapted from Caramel Turtle Pretzels.

Chocolate Mint Truffles

As hard as I've been trying to come up with something clever to say about these adorable, and equally delicious, little truffles, I just can't seem to come up with anything.  They do make fantastic bribes, though.  My 13 year old bribed his friend with them.  For what, I have no clue, but apparently the bribe was successful. :)

1 (10 ounce) package chocolate mint cookies (Grasshoppers, Thin Mints, etc)
4 ounces cream cheese, softened
1 (11.5 ounce) bag green mint chips
1/3 cup white chocolate chips for drizzling

Place chocolate mint cookies in the bowl of a food processor and process until they are fine crumbs.  Add cream cheese and process until well combined.  Roll mixture into small balls and place on a cookie sheet.  Freeze balls for 2 to 3 hours.  When the balls are frozen and ready to dip, place green mint chips in a small microwave-safe bowl and heat in 30 second increments, stirring after each 30 seconds, until melted.  Poke the frozen truffle with a toothpick and dip into the melted mint chips.  Lightly tap on the edge of the bowl to remove excess melted coating.  Place dipped truffles on parchment paper and cover the hole from the dipping toothpick with a little melted mint coating.  Once all the truffles have been dipped, melt white chocolate chips and drizzle over the truffles.

Recipe adapted from Six Sisters' Stuff.

Linked on Six Sisters' Stuff, Tatertots and Jello, Heavenly Treats Sunday, A Night Owl, Finding the Pretty & Delicious, Super Saturday Show & Tell, Your Great Idea and Sweet and Savory Saturday.

Meringue Kisses

I've never had the privilege of having a meringue kiss, until now.  I don't know why I've waited my entire life to try them.  The kids said they tasted like marshmallows, and I think I agree with them.  They're a little time consuming, but are so cute and elegant looking, and pretty simple to make (if you can separate egg whites from the yolks).  You get a ton of these cute little Meringue Kisses, but they don't last long, so it's a good thing!  My kids kept snatching them before I even had the chance to dip them in chocolate.  Some were a little more stealthy than other.  The 11, she's like a ninja!  Never saw her coming or leaving.  Now the baby, he could have cared less if I caught him with is cute little fingers wrapped around as many Meringue kisses as they could hold.

4 egg whites, at room temperature
1 cup sugar
1/4 teaspoon cream of tarter
1/2 teaspoon vanilla extract
Red food coloring
1 cup semi-sweet chocolate chips
2 teaspoons shortening

Preheat the oven to 200 degrees.  Place egg whites in a large bowl and beat with beaters until soft peaks form (when you pull the beaters out of the egg whites (while the beaters are off) the whites stick up where the beaters left, but don't stay up).  Add the cream of tarter and gradually pour in the sugar while beating.  Continue beating until stiff peaks form (when you pull the beaters out of the mixture the egg whites stay standing up).  Add in the vanilla and a few drops of the red food coloring and beat for 2 more minutes.  Spoon the mixture into a pipping bag with a 1/4 inch round tip.  Place parchment paper on 2 large baking sheets and pipe kisses onto the sheets about 1/2 inch apart.  To pipe the kisses, hold the tip about 1/2 inch from the baking sheet and squeeze until you have a circle of meringue about 3/4 inch in diameter.  Stop squeezing, then lift the bag straight up.  That will give the kisses the cute little curved tip.  Bake for 1 1/2 hours in the preheated oven.  Let the kisses cool completely.  Combine the chocolate chips and shortening in a small microwave safe bowl.  Cook on high in 30 second increments, stirring well after each 30 seconds, until melted and smooth.  Dip the bottom of the kisses in the melted chocolate and set on parchment paper to set.

Recipe adapted from Martha Stewart.

Linked on The Busy Bee's, Tatertots and Jello Your Home Based Mom, Six Sisters' Stuff and Manic Monday.

Old Fashioned Mints

Yesterday my sweet (most the time) little 6 year old came home from school and nicely asked insisted I tell her which one of my daughters is the most beautiful girl in the entire world.  That wasn't a hard task.  I quickly told her it was ShAK (shake).  Boy was she confused!  She looked at me like I was crazy and informed me that I didn't have a child with that name. I asked her what the first sound of Shaye's name was.  Sh she told me.  So I asked her what the first sound of her name was.  She told me A (for Asia).  Then I asked her what sound Kailee's name started with.  And she told me K.  I nicely sounded it out for her.  Sh-A-K.  She told me that I couldn't do that.  It just wasn't fair!  Okay, I told her.  The most beautiful girl in the world is KASh (cash).  Once again, she wasn't impressed, and gave up. 

These little beauties, on the other hand, did thoroughly impress the little monkey.  As a matter of fact, I can't think of a single person in the house that wasn't impressed!  These Old Fashioned Mints remind me of the little after dinner butter mints my grandpa used to keep around his house.  They're a bit softer, but just as yummy! 

1/4 cup butter, softened
1/4 teaspoon salt
3 1/4 cups powdered sugar
1/3 cup sweetened condensed milk
1/2 teaspoon peppermint extract
food coloring, optional

Combine butter and salt in a large bowl and beat for 1 minute on medium-high speed. Add 3 1/4 cups powdered sugar, sweetened condensed milk, and peppermint extract, and beat on medium-low speed until it forms a dough. Add more powdered sugar or sweetened condensed milk, if needed, to make a soft, but not sticky dough.  If you are coloring the dough, divide dough into as many pieces as colors you are making.  Roll each piece of dough into a ball and make an indentation with your thumb.  Drop a drop or 2 of the food coloring into the indentation and knead until the color is incorporated.  Continue with each color until all pieces of dough are colored.  Break off golf ball sized pieces of dough and roll into a long, skinny rope, about 1/2-inch thick.  Cut into pieces that are about 1/2-inch long.  Let the candies dry on the counter or on a cookie sheet over night, if you can keep little hands off them!

*Next time I'll add 1/2 teaspoon of butter flavoring.  I would have this time, but I was all out.  Sometimes I think there's a ghost in my house that can read my mind and takes things I think about.  How else could I run out of things like ground beef, and chocolate chips!?!

Recipe from Averie Cooks.

Linked on Tatertots and Jello, Show & Tell Saturday, Show & Tell Saturday, Sweet as Sugar Cookies, Pamela's Heavenly Treats, Hello Weekend, Sunday FUNday, Manic Monday, Whisk Away Wednesday and Six Sisters' Stuff.

Candy Sushi

My friend Rachie swore she would NEVER touch sushi.  The near thought of it made her ill.  Not that sushi is my favorite stuff on the planet, but I do enjoy a nice California roll every once in a while.  Being the nice friend that I am, I made her some lovely sushi.

All packaged up in a lovely sushi take out container.  When she first saw it she thought I really made her real sushi.

1 batch crispy rice treats (I used my Crazy Good Crispy Rice Treats)
Green fruit roll ups (I used Jovy green apple because the color is deeper than some of the others I looked at.)
Red and green sour punch straws
Large gummy fish candy

To make the California rolls:
Press about half of the crispy rice treats mixture onto a greased baking sheet and press down until it's about 1/2 inch thick.  Press remaining mixture into a greased 8x8 inch greased pan until it's about 1 inch thick and set aside.  I didn't use the entire pan for either.

Place 2 green (cucumber and avocado) and 1 red (crab) sour straw on the thinner crispy rice close to the edge.  Roll tightly and cut once the crispy rice just covers the sour straws.  Repeat with remaining sour straws and crispy rice mixture.  Cut the fruit roll ups into strips that are wide enough to go around the rolls.  I cut the rounded edges off and used the center part.  My strips ran the length of the fruit roll up (less the rounded edges) and were about 4 inches wide.  Save the scraps.  Wrap the fruit roll up around the roll and press to seal.  Let sit for 1 hour before cutting into 1 inch slices.

Other sushi:
Cut the crispy rice treats in the 8x8 inch pan into about 1x2 inch piece.  Top each piece with a gummy fish candy.  Cut fruit roll up scraps into thin strips (1/4-1/8 inch wide).  Cut strips into lengths to fit around the crispy rice treats with the fish on top, about 5 inches long.

Recipe from The Royal Cook - an original!

Linked on Sweet as Sugar Cookies, Serendipity and Spice, Whisk Away Wednesday, Six Sisters' Stuff, Show & Tell Saturday, Pamela's Heavenly Treats, Hello Weekend and Tatertots and Jello.

Ghirardelli English Toffee

I don't like to beat around the bush much.  I prefer to say it how it is (or at least how I see it).  Sometimes my hubby doesn't like that lovely trait of mine so well. :)  This Ghirardelli English Toffee is hands down, the best English toffee I've ever had the pleasure of putting in my mouth.  Seriously!  It's sweet, and buttery, and chocolatey, and just plain perfectly amazing.  1 Batch wasn't nearly enough at my house.  It disappeared right before my eyes! 

1 1/2 cups semi-sweet chocolate chips
3/4 cup pecans, chopped
1 cup butter
1 cup sugar
2 tablespoons water
1/8 teaspoon salt
1 teaspoon vanilla

Preheat oven to 350. Toast the chopped pecans on a baking sheet in the oven for 6 to 8 minutes, or until fragrant.  Watch carefully so they don't burn!  With heavy-duty aluminum foil, form a 10-inch square shell with 1-inch high sides. Place the foil shell on a baking sheet, and set aside.  Combine butter, sugar, water, and salt in a medium sized sauce pan and cook over medium heat until the temperature reaches 305F (hard-crack stage), stirring occasionally (watch closely after it reaches 290F because the temperature will increase rapidly). Remove the pan from the heat and stir in the vanilla. Pour the mixture into the foil shell.  Sprinkle with chocolate chips and, when the chips are melted, gently spread chocolate over the toffee and sprinkle with pecans.  Let toffee cool at room temperature until the chocolate it hard.  Break into pieces and store covered at room temperature.

Recipe adapted from Ghirardelli.

Linked on Tatertots and Jello and Nifty Thrifty Things. 

Fudge Glorious Fudge - 13 Different Flavors!!

I still find myself being amazed at the countless different types of fudge you can make.  There are lots of flavors other than chocolate and chocolate with nuts.  Who knew!?  Here is my "sweet" little collection.  (Please tell me there are other punny (funny + pun = punny.  That's what my mom and I call it... ) people out there.)

Candy Cane Fudge

Cookies and Cream Fudge

Eggnog Fudge

Chocolate Chip Cookie Dough Fudge

Birthday Cake Fudge

Key Lime Fudge

Rocky Road Fudge

Maple Nut Fudge

Peppermint Fudge

Root Beer Float Fudge

Penuche Fudge

Traditional Chocolate Fudge

Cookie Dough Fudge

Linked on Sweet as Sugar Cookies and Tatertots and Jello.

Chocolate Chip Cookie Dough Fudge

I don't know about you, but one of my favorite (if not favorite) parts of making cookies is eating some of the dough before all the cookies are baked.  And my favorite dough is chocolate chip cookie dough.  Yum!  I hate to admit how much chocolate chip cookie dough I eat each time I make cookies.  I think that's one of the reasons I love this Chocolate Chip Cookie Dough Fudge so much.  It really does taste like cookie dough!  My kids all loved it, especially my 4 year old.  She couldn't get enough!

1 3/4 cup sugar
3/4 cup brown sugar
1/2 cup cream
1/4 cup milk
1 tablespoon corn syrup
1/2 teaspoon salt
2 tablespoons butter
1 teaspoon vanilla
1/2 cup flour
1/4 cup mini semi-sweet chocolate chips

Line an 8x8 inch pan with foil.  Combine the sugar, brown sugar, cream, milk, corn syrup, and salt in a large saucepan. Bring to a boil over medium heat, stirring occasionally.  Boil until the candy reaches 242 degrees, stirring frequently.  Remove from heat and stir in the butter, flour, and vanilla.  Pour mixture into a greased 9x13 inch pan and let cool to about 110 degrees.  Once cooled, scraped mixture into the bowl of a stand mixture.  Beat with the paddle attachment until the mixture holds its shape (3 to 5 minutes).  Press fudge into the 8x8 inch pan and sprinkle with chocolate chips (press the chips down lightly).  Let the fudge set until chocolate chips are no longer soft.

Recipe adapted from Bake at 350.

Linked on Sweet as Sugar Cookies. 

Candy Cane Fudge

I love fudge.  Pretty much all fudge.  As I was making this awesome Candy Cane Fudge I tried to think why someone would make fudge.  The reason behind the very first batch. And I think I've finally figured it out.  Chocolate just doesn't have enough sugar in it on it's own.  I can picture it now.  Some crazy mad scientist experimenting and wonders what would happen if he added a bunch of sugar to a bar of chocolate.  The result was an amazingly delicious bit of, what we now know of as, fudge.  Maybe that's not really how it happened, and maybe I should think so much....  Whoever came up with the idea of fudge, regardless of the reason, is pure genius. 

2/3 cup canned milk
3/4 cup butter
3 cups sugar
1 cup semi-sweet chocolate chips
1 cup milk chocolate chips
1 (7 ounce) jar marshmallow cream
6 peppermint candy canes, crushed almost to a powder (I used my food processor)
2 peppermint candy canes, broken into small pieces (I used my food processor again, just didn't let it run for as long)

Combine canned milk, sugar, and butter in a large pan and place on the stove over medium heat.  Let the mixture come to a boil and boil, stirring constantly, for 4 minutes.  Remove from heat and stir in the chocolate chips and marshmallow cream; stir until melted.  Add the crushed candy canes and mix until thoroughly incorporated.  Pour into a 9x13 inch pan that has been lined with foil.  Sprinkle with the small pieces of candy cane and gently press down to ensure they stick.

Recipe from The Royal Cook - an original!

Linked on Show Me What Ya Got! and Sweet as Sugar Cookies.